I haven’t done this in a long time so I’m doing it now. I called it Wednesday Dinner but you can make this any night you like. With some early prep, this can be put together in less than an hour and is delicious. I call it Lemon Chicken with Herbed Potatoes.

Ingredient List:

1 medium chicken breast with skin per person

1 1/2 to 2 Yukon Gold potatoes per person

2 tablespoons canola oil, separated

1 tablespoon extra virgin olive oil

4 cloves of minced garlic

1/2 tsp dried oregano

zest of one lemon

3 tablespoons lemon juice

salt and pepper to taste

Prep Stage:

Heat oven to 450 and set rack to middle

Peel potatoes

Cut potatoes into quarters, then carefully cut into eighths to create wedges

Pat chicken dry, sprinkle with salt and pepper, set aside

Remove zest from lemon to a bowl

Squeeze juice from lemon and strain to a bowl

Cooking Step One:

Place potatoes in a large bowl. Toss with one tablespoon of canola oil, salt, and pepper.

Microwave potatoes until just softened, about 4-6 minutes. Stir halfway through the process.

Remove from microwave.

Cooking Step Two:

In a large skillet, heat remaining tablespoon of canola oil until just smoking.

Sear chicken skin side down for 4 minutes until skin is brown and crispy.

Flip the chicken and cook another four minutes.

Cooking Step Three:

Remove chicken to a rimmed baking sheet, skin side up.

Place in oven and cook 15-17 minutes.

Cooking Step Four:

Remove all but two tablespoons of rendered fat from the skillet and heat.

Place potatoes in pan on one side, cook 7 minutes until well browned.

Carefully turn potatoes over and cook another 7 minutes until well browned.